Name: Bok Choy and Mushroom Stir Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Asian
Ingredients: 2 tablespoons water; 2 tablespoons soy sauce; 1 tablespoon vegetarian oyster sauce; 1 teaspoon sugar; 1/4 teaspoon ground black pepper; 1/2 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons water; 1 lb baby bok choy (cut into large bite-size pieces); Pinch of salt; 2 1/2 tablespoons peanut oil; 1 lb brown mushrooms (halved or quartered if too big); 4 dried Chinese chili peppers; 2 garlic cloves (minced); 1 thumb ginger (minced); 2 green onions (sliced)

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If you’re looking for a quick, comforting meal that bursts with flavor, then this Bok Choy and Mushroom Stir Fry is just what you need! This dish has become a staple in my kitchen for busy weeknights and family gatherings alike. It’s not just easy to whip up; it’s also packed with nutrients and tastes absolutely divine. You’ll love how the tender mushrooms pair with the crispy bok choy in a gingery, garlicky sauce that warms your heart.

Whether you’re serving it as a delightful side or over steamed rice for a hearty main course, this stir fry is sure to impress. Plus, it’s vegan-friendly and easily adaptable for gluten-free diets—making it perfect for everyone at the table!

Why You’ll Love This Recipe

Quick to prepare: This dish can be on your table in just 23 minutes, making it an ideal choice for those hectic evenings.
Family-friendly: Everyone loves stir fry! The vibrant colors and delicious flavors will have both kids and adults coming back for more.
Healthful ingredients: Packed with fresh bok choy and mushrooms, this recipe is loaded with vitamins and minerals.
Versatile: Enjoy it as a side dish or make it a main course by serving over rice.
Make-ahead convenience: Prep the ingredients in advance so you can toss everything together when you’re ready to eat!

Ingredients You’ll Need

You’ll find that the ingredients for this Bok Choy and Mushroom Stir Fry are simple and wholesome. They’re likely items you already have in your pantry or can easily grab at the store. Let’s take a look at what you’ll need:

For the Sauce

2 tablespoons water
2 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil

For the Slurry

1 tablespoon cornstarch
2 tablespoons water

For the Stir Fry

1 lb baby bok choy (cut into large bite-size pieces)
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb brown mushrooms (halved or quartered if too big)
4 dried Chinese chili peppers
2 garlic cloves (minced)
1 thumb ginger (minced)
2 green onions (sliced)

Variations

This Bok Choy and Mushroom Stir Fry is wonderfully flexible! Feel free to get creative based on what you have on hand or your taste preferences. Here are some fun ideas:

Swap the protein: Add tofu or tempeh for extra protein. Just sauté them first until golden before adding other ingredients.
Change up the veggies: Toss in other favorites like bell peppers, carrots, or snap peas to mix things up!
Add some crunch: Top with toasted sesame seeds or crushed peanuts right before serving for added texture.
Make it spicy: If you love heat, consider adding more chili peppers or a splash of sriracha to kick things up a notch!

How to Make Bok Choy and Mushroom Stir Fry

Step 1: Prepare the Sauce

Start by mixing all your sauce ingredients in a small bowl. Setting this aside gives the flavors time to marry together while you prep. It’s important because having everything ready helps streamline your cooking process.

Step 2: Make the Slurry

In another small bowl, combine cornstarch with water. This will thicken your sauce later on, giving it that luscious consistency that clings beautifully to all your veggies.

Step 3: Steam the Bok Choy

Heat 1/4 cup of water in a large skillet over medium-high heat until it starts to boil. Add the baby bok choy along with a pinch of salt, cover, and steam for about 30 seconds. Uncovering lets excess moisture escape while helping keep that beautiful green color intact.

Step 4: Sear the Mushrooms

Wipe out any remaining water from the pan and add 2 tablespoons of peanut oil. Searing mushrooms gives them a wonderful caramelized flavor—so don’t rush this part! Let them cook undisturbed for about a minute before flipping.

Step 5: Add Aromatics

Once your mushrooms are browned, push them to one side of the pan. Pour in another half tablespoon of oil and toss in chili peppers, garlic, ginger, and green onions. Stir just until fragrant; this step adds depth to your stir fry.

Step 6: Combine Everything

Pour in your prepped sauce mixture and give it all a good stir. Then mix in your slurry from step two until everything thickens beautifully. This last step is crucial—it binds all those delicious flavors together! Once thickened, serve hot over rice or as a delightful side dish.

Enjoy every bite of this Bok Choy and Mushroom Stir Fry—you’ll find that it’s not just food; it’s comfort on a plate!

Pro Tips for Making Bok Choy and Mushroom Stir Fry

Cooking a delicious stir fry is all about speed and technique, so let’s ensure you nail it on your first try!

Prep Your Ingredients Ahead: Chop the bok choy, mushrooms, and aromatics before you start cooking. This makes the process smoother and prevents overcooking while you scramble to prep during frying.
Use High Heat: Stir frying works best at high temperatures. This ensures that your vegetables retain their crunch and flavors are locked in quickly, giving that lovely charred flavor.
Don’t Overcrowd the Pan: If you’re doubling the recipe or making a larger batch, consider using two pans. Overcrowding can lead to steaming instead of sautéing, which affects texture.
Adjust Seasoning to Taste: Everyone’s palate is different! Feel free to add more soy sauce or sugar based on your preference for saltiness or sweetness. A little tasting will go a long way.
Experiment with Add-Ins: This stir fry is versatile! Adding other veggies like bell peppers or snap peas can enhance both flavor and nutrition. Just be mindful of cooking times for each ingredient.

How to Serve Bok Choy and Mushroom Stir Fry

This Bok Choy and Mushroom Stir Fry is not only delicious but also visually appealing; it can be presented in various ways to impress your family or guests.

Garnishes

Sesame Seeds: Sprinkle toasted sesame seeds on top just before serving for a nutty flavor and crunch.
Chopped Cilantro: Fresh cilantro adds an aromatic touch that brightens the dish beautifully.
Lime Wedges: A squeeze of lime right before eating enhances the flavors and adds a refreshing zing.

Side Dishes

Steamed Jasmine Rice: A classic pairing, jasmine rice complements the stir fry perfectly with its fragrant aroma and fluffy texture.
Cucumber Salad: This light salad adds a refreshing contrast with its crispness. Toss cucumber slices with rice vinegar, sesame oil, and a pinch of salt for extra flavor.
Vegetable Spring Rolls: Crunchy spring rolls filled with fresh veggies make for an excellent appetizer alongside this dish. They provide a delightful crunch that balances the tender stir fry.
Miso Soup: A warm bowl of miso soup serves as a comforting side that enhances the meal’s umami flavors while adding warmth.

Now you’re all set to create this vibrant Bok Choy and Mushroom Stir Fry! Enjoy every bite!

Make Ahead and Storage

This Bok Choy and Mushroom Stir Fry is perfect for meal prep! You can easily make it ahead of time, store it, and enjoy it throughout the week. Here’s how to keep your delicious stir fry fresh:

Storing Leftovers

Allow the stir fry to cool completely before storing.
Place leftovers in an airtight container.
Refrigerate for up to 3-4 days.

Freezing

Let the stir fry cool down before freezing.
Transfer to a freezer-safe container or resealable bag.
Label with the date and freeze for up to 2 months.

Reheating

For refrigerated leftovers, simply heat in a skillet over medium heat until warmed through.
If frozen, thaw overnight in the refrigerator before reheating or use the microwave on defrost mode.
Add a splash of water or vegetable broth while reheating to maintain moisture.

FAQs

If you have any questions about making this Bok Choy and Mushroom Stir Fry, you’re not alone! Here are some common queries from fellow cooks:

Can I customize the vegetables in the Bok Choy and Mushroom Stir Fry?

Absolutely! This recipe is versatile. Feel free to add other veggies like bell peppers, carrots, or snow peas to fit your taste.

How can I make this Bok Choy and Mushroom Stir Fry gluten-free?

To make this dish gluten-free, just substitute soy sauce with tamari and use gluten-free oyster sauce in place of vegetarian oyster sauce.

What can I serve with Bok Choy and Mushroom Stir Fry?

This stir fry pairs beautifully with steamed rice or quinoa. You could also serve it alongside noodles for a heartier meal.

Is this dish suitable for meal prep?

Yes! The Bok Choy and Mushroom Stir Fry holds up well in the fridge and even freezes nicely, making it ideal for meal prep.

How long does it take to prepare the Bok Choy and Mushroom Stir Fry?

Prep time is about 15 minutes, with an additional 8 minutes of cooking, so you can have this delicious dish ready in under 30 minutes!

Final Thoughts

I hope you enjoy making this delightful Bok Choy and Mushroom Stir Fry as much as I do! It’s not only quick and easy but also packed with flavor. Whether you’re serving it as a side or enjoying it as a main course over rice, it’s sure to satisfy. Happy cooking, and don’t hesitate to get creative with your ingredients!

Bok Choy and Mushroom Stir Fry

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Author: Madison
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: Serves 4
Category: Main
Method: Stir Fry
Cuisine: Asian

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Description

If you’re craving a quick and delightful meal that’s both nutritious and satisfying, this Bok Choy and Mushroom Stir Fry is the perfect choice! Packed with vibrant flavors from tender bok choy and earthy mushrooms, this stir fry comes together in just 23 minutes. The aromatic blend of garlic and ginger elevates the dish while a simple homemade sauce ties everything together beautifully. Ideal for busy weeknights or family gatherings, this recipe is not only vegan-friendly but also easily adaptable to fit gluten-free diets. Serve it over steamed rice for a complete meal or as a colorful side dish that’s sure to impress!

Ingredients

Scale

2 tablespoons water
2 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1 lb baby bok choy (cut into large bite-size pieces)
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb brown mushrooms (halved or quartered if too big)
4 dried Chinese chili peppers
2 garlic cloves (minced)
1 thumb ginger (minced)
2 green onions (sliced)

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Instructions

Prepare the sauce by mixing water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil in a bowl.
Create a slurry by combining cornstarch with water in another bowl.
Steam bok choy in boiling water for 30 seconds, then set aside.
In a large skillet, heat peanut oil and sear mushrooms until golden brown.
Add chili peppers, garlic, ginger, and green onions; sauté until fragrant.
Pour in the prepared sauce followed by the slurry; stir until thickened.
Serve hot over rice or as a side.